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Chinese Chicken Spaghetti Recipe

Chinese Chicken Spaghetti Recipe photo by Taste of Home

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It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona

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Chinese Chicken Spaghetti Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Directions

Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.

Nutritional Analysis: 1 cup equals 329 calories, 9 g fat (1 g saturated fat), 44 mg cholesterol, 465 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Chinese Chicken Spaghetti in Light & Tasty April/May 2004, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chinese Chicken Spaghetti

Chinese Chicken Spaghetti

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Reviewed on Dec. 07, 2011 by kimmaclean

Our whole family loved it. Timing is important as the pea pods and carrots are easily over-cooked. It's great as a leftover too.

Reviewed on Oct. 17, 2011 by smagal

Better than I expected.

Reviewed on Feb. 02, 2010 by Sascha18

This recipe was great! I used whole wheat spaghetti noodles and added 1 teaspoon of red pepper flakes for more spice. This seemed to be lacking in flavor so next time I may add more soy sauce or dry sherry to help.

Reviewed on Mar. 10, 2009 by kyrajane

Love this! Its now in our rotation! It still takes me a little longer because it is a new recipe, but its pretty easy. The only thing we argue about is how much HOT to put in it. As it is, my lips are still on fire! Love this dish!